Roasted Watermelon Salad

ROASTED WATERMELON SALAD 🍉✨

INGREDIENTS⁠
⭐ 1 small seedless watermelon⁠
⭐ 1 tbsp extra virgin olive oil⁠

For the dressing⁠
⭐ 1 tbsp extra virgin olive oil⁠
⭐ 2 tsp freshly squeezed lime juice⁠
⭐ 1 tsp honey⁠
⭐ a pinch of salt⁠

For the salad⁠
⭐ a bunch of baby arugula leaves⁠
⭐ ½ english cucumber⁠
⭐ ⅓ cup crumbled feta⁠
⭐ fresh mint leaves⁠
⭐ flaky sea salt⁠

RECIPE⁠
1. Cut away the rind and shape the watermelon into a smooth cylinder about 4½ to 5 inches long.⁠
2. Pat the surface very dry with paper towels, then refrigerate uncovered for 30 to 60 minutes. Drying the surface helps reduce steaming and encourages caramelization.⁠’
3. Just before cooking, brush the watermelon with olive oil.⁠
4. Insert the Rotisserie spit directly through the center of the watermelon cylinder.⁠
5. Preheat the Fritaire to 375°F (190°C).⁠
6. Roast the watermelon for 25 to 35 minutes.⁠
7. Allow the watermelon to rest on the spit for 5 minutes before removing it. Resting lets some of the internal juices redistribute, making slicing easier.⁠
8. Using a sharp knife, slice the watermelon into coins.⁠
9. Make the dressing and whisk together all the ingredients until emulsified.⁠
10. Spread the arugula on a serving platter.
11. Arrange the warm roasted watermelon over the greens, followed by the cucumber ribbons, feta, and mint.⁠
12. Drizzle with the dressing and finish with flaky sea salt.⁠

Serve while the watermelon is still warm for the best contrast against the cool cucumber and crisp greens.